DANGERS FROM PASTEURIZED MILK

Pasteurized milk has been the source of many widespread outbreaks. A total for some of the documented outbreaks due to pasteurized milk over the past few decades is 239,884 cases and 620 deaths.
The nation’s largest recorded outbreak of Salmonella was due to pasteurized milk contaminated with antibiotic-resistant Salmonella typhimurium. Despite numerous outbreaks due to pasteurized milk, neither the FDA nor the CDC has ever issued a warning against consuming pasteurized milk. Pasteurization is not a guarantee; pasteurized milk is not sterile. The FDA permits the presence of up to 20,000 bacteria /ml and 10 E.coli/ml in milk after the pasteurization process has been completed.
Because pasteurization destroys probiotics (good bacteria), any harmful bacteria present in the milk after pasteurization can and will flourish. On the other hand, published research shows that good bacteria and many other components in raw milk actually destroy pathogens added to the milk.

SUPERIOR NUTRITION

The FDA/CDC reminder claims that “numerous studies” show no nutritional difference between raw and pasteurized milk. Some studies on cats showed that feeding of pasteurized milk to cats resulted in widespread disease leading to infertility and early death by the third generation; cats fed raw milk remained disease-free and healthy throughout the length of the experiment, which lasted for several generations.
The FDA/CDC reminder provides no additional references on the comparative nutritional benefits of raw and pasteurized milk. Requests to the FDA for additional references have not been answered.
A 2006 study published the Journal of Allergy and Clinical Immunology reported that childhood consumption of unpasteurized milk resulted in large reductions in the incidence of asthma, eczema and hay fever. Blood tests revealed that drinking raw milk cuts levels of histamine, a chemical produced by the cells in response to an allergen, by more than 50 percent. This study corroborates numerous reports of asthma in children–a life-threatening condition that is increasing in frequency–clearing up after the introduction of raw milk into the diet.
By contrast, several studies have linked asthma and allergies with the consumption of pasteurized milk. The body recognizes these warped components as foreign and mounts an energy-sapping immune response.”
Animal and human studies carried out in the early part of the century showed that raw milk was superior to pasteurized in building strong bones and teeth, promoting optimal growth and development, and protecting against disease.

THE IMPORTANCE OF PROBIOTICS

Many scientists are now wondering we are becoming immunosuppressed by sterile food. Research has demonstrated that a gut lined with healthy bacteria, called probiotics, can resist pathogens through a process known as competitive exclusion. As gastrointestinal bacteria compete for available nutrients, a healthy supply of probiotics will prevent pathogenic bacteria from thriving. Studies have shown that some probiotics will emit an antimicrobial compound to eliminate competitive bacteria and that other probiotics will produce a traditional antibiotic toxic enough to kill E. coli O157:H7 and Salmonella.
Recent studies on raw milk have revealed numerous anti-microbial and immune stimulating factors that program the growing child for life against infection and allergies. These components are destroyed by pasteurization. Raw milk also contains good bacteria that populate the gut and keep pathogens at bay.
Germ phobia has led to a reduction in probiotics found in foods like clean raw milk from grass-fed cows. Many consumers have realized the health benefits of raw milk, which is driving a trend.

More about Real milk

We have been taught that pasteurization is a good thing, a method of protecting ourselves against infectious diseases, but closer examination reveals that its merits have been highly exaggerated.
The modern milking machine and stainless steel tank, along with efficient packaging and distribution, make pasteurization totally unnecessary for the purposes of sanitation. And pasteurization is no guarantee of cleanliness. All outbreaks of salmonella from contaminated milk in recent decades — and there have been many — have occurred in pasteurized milk.. Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour while pasteurized milk, lacking beneficial bacteria, will putrefy.
But that’s not all that pasteurization does to milk. Heat alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes.
Last but not least, pasteurization destroys all the enzymes in milk — in fact, the test for successful pasteurization is absence of enzymes. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. After pasteurization, chemicals may be added to suppress odor and restore taste. Synthetic vitamin D2 or D3 is added — the former is toxic and has been linked to heart disease while the latter is difficult to absorb. The final indignity is homogenization which has also been linked to heart disease.
Powdered skim milk is added to the most popular varieties of commercial milk — one-percent and two-percent milk. Commercial dehydration methods oxidize cholesterol in powdered milk, rendering it harmful to the arteries. High temperature drying also creates large quantities of nitrate compounds, which are potent carcinogens.
Modern pasteurized milk, devoid of its enzyme content, puts an enormous strain on the body’s digestive mechanism. In the elderly, and those with milk intolerance or inherited weaknesses of digestion, this milk passes through not fully digested and can clog the tiny villi of the small intestine, preventing the absorption of vital nutrients and promoting the uptake of toxic substances. The result is allergies, chronic fatigue and a host of degenerative diseases.
All the healthy milk-drinking populations subsisted on raw milk, raw cultured milk or raw cheese from normal animals eating fresh grass or fodder. Even when available, this milk suffers from the same drawbacks as most supermarket milk — it comes from freak-pituitary cows, often raised in crowded barns on inappropriate feed. In some states you can buy raw milk at the faro
Traditionally cultured buttermilk, which is low in casein but high in lactic acid, is often well tolerated by those with milk allergies, and gives excellent results when used to soak whole grain flours for baking. If you cannot find good quality raw milk, you should limit your consumption of milk products to cultured milk, cultured buttermilk, whole milk yogurt, butter, cream and raw cheeses. Raw cheese ia available in all states. Much imported cheese is raw — look for the words “milk” or “fresh milk” on the label and of very high quality.

Sources: Angel Fire ,Real Milk

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